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Primary White Wine Varietals

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Primary White Wine Varietals. These are the ones everyone has heard of, but may not know how diverse their flavors can be. The Quiet Enoteca’s recommendation it to try a diversity of each Varietal from different regions of the world. Primary Variety Also Called Country Style Varietal Notes Notable Growing Regions - White of origin Appellations/Country Wines Chardonnay Aubaine, France Dry: oaked or un- Chardonnay is one of the most robust grapes French: Chablis, Pouilly- Beaunois, oaked are primary around and is able to thrive in many Fuise are notable AOC's Gamay Blanc, styles of environments. Hence having a great range of and label their wine as such, Melon Blanc fermentation and flavor profiles to choose from. Don't Be Afraid Try Chardonnay may not be aging. Sparkling: Them! Most US Citizen's most likely have tried the mentioned on the label. Champagne, California Chardonnay that tend to be oaked. Italy - Lombardy region Cremants, and other Those who have tried Chablis' will find a whole Franciacorta DOCG . US: Traditional Method different taste lacking the butter and apple and Napa Sonoma - Carneros Spacklings finding more pear and citrus notes AVA, Sonoma - Chalk Hill AVA Pinot German: Burgundy, Dry: Fermented in Pinot Gris, is a fun wine having many Italy: Alto Adige, Trentino, Gris/Pinot Grauburgunder France neutral vessels as a characteristics, but most of what is available is Friuli-Venezia Giulia. Grigio / Rulander primary, but can also only a reasonable approximation of what this wine France: Alsace. US: be Off-Dry to sweet. can be. In the US, most of us will find them to be Willamette Valley, Wine makers choice. of decent acidity and light citrus flavors with hints Columbia Valley of herbs and floral and be very approachable. This is a great summer wine, or to pair with food with a little heat. Muscat of Zibibbo - North Sweet: Dry or Muscat of Alexandria is one of around 200 Italy: Sicily, Calabria Alexandria Africa sparkling (Muscat variations of Muscat. It is most notably used in d'Asti) or frizzante Moscoto. (lightly bubbled) Sauvignon Fume Blanc, France Dry to very sweet: Sauvignon Blanc is a wine with lots of France: Loire Valley - Blanc Muskat- characteristics and is uniquely suited to describing Sancerre & Pouilly-Fume. Silvaner the terroir in which it has been grown. One will Chile: Casablanca Valley, get a unique perspective on the land and climate Central Valley - Curico. US: based upon where the grapes where grown. All Sonoma Valley - Chalk Hill one has to do is try a bottle from the Loire Valley & Dry Creek Valley. in France and compare it to a Marlbourgh vintage from New Zealand to taste the difference. Chenin Blanc South Africa: Loire Dry to very sweet, Chenin Blanc is an amazingly underappreciated France: Loire Valley - Steen Valley, Sparkling wine in the US. This varietal has many iterations Vouvray and Savennieres, France: Pineau France on how it finishes out. It can be dry to very sweet Cremant de Loire. South de la Loire and can be made into a lovely crisp sparkling. The Africa: Swartland District Loire Valley is where the diversity of terroir can truly be appreciated. South Africa though, ah one must taste a quality Chenin from SA. They do an amazing job with it and it accounts for about 18% of wine production in South Africa. Riesling Rhine Dry to very sweet, Riesling is a fun varietal showing all sorts of Germany: Mosel, Valley, Sparkling characteristics. Though due to the German wine Rheingau. Australia: Eden Germany laws it may be difficult to decide which direction and Clare Valleys. US - to go. As a reference one may want to look at the Columbia Valley AVA - label for telling signs of sweetness and alcohol Naches Heights, Ancient levels. These are just a guide and there are plenty Lakes of variance to these descriptions. So from Lowest level of ripeness (least amount of sugar and with higher acid to most amount of sugar to least amount of acid.) Kabinett: least sugar low alcohol. Spatlese: Late Harvest, more sugar and balanced acid. Auslese: Full of sugar bringing alcohol levels to around 14% during fermentation. From here there are 3 additional levels that go from sweet to desert. Beerenauslese, Eiswein(ice wine), Trockenbeernauslese .
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